Tex Mex Potato Soup recipe

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Ingredients

2 potatoes, peeled and cubed
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons margarine
4 ounces chopped ham
1 tablespoon chopped green chile peppers
¼ teaspoon ground white pepper
⅛ teaspoon cayenne pepper
1 (14.5 ounce) can chicken broth
1 egg yolk, beaten
¼ cup heavy whipping cream
½ cup shredded Cheddar cheese

Nutrition Info

219.3 calories
carbohydrate: 17.7 g
cholesterol: 68.8 mg
fat: 13.2 g
fiber: 2.7 g
protein: 8.2 g
saturatedFat: 5.8 g
servingSize: -
sodium: 379.3 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.

  2. In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.

  3. In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.

  4. Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

Recipe Yield

6 servings

Recipe Note

Spicy and rich potato soup.

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